Last week, E, S, and I talked about the lack of peaches on our blog. How could we live in the South and not have yet posted anything about peaches?! So in honor of the peach, we decided to declare this week, Kitchen Confit Peach Week. In my mind, eating a sweet juicy peach is one of the glories of summer. Then there is the intoxicating peach smell. It really is hard to imagine anything better. Rarely do I think of a peach as anything but a sweet treat at the end of a summer meal. So when we all decided to find a peach dish to make for Peach Week, I decided to seek out something savory. That’s when I found a recipe for Grilled Shrimp Satay with Bok Choy and Peaches in the July Bon Appetit. It sounds like it would be a little sweet, a little spicy, and all around delcious.

The sauce was a mix of peanut butter, sugar, nectar, Chili sauce, rice vinegar, and soy sauce…really when you combine these ingredients does it get any better. Salty and Sweet. The only thing I thought it might need was a little extra chili sauce, a thought I was glad I had. Everything was easily grilled and tasted good. However, it just is not going to look good on a plate. As a grilled summer salad, it was quite delicious and refreshing. I will say, the grilled bok choy was probably my favorite part of this entire meal. I know I should be praising the peach, but I think I am just a tried and true Peach as dessert type eater. If I do decide to try this recipe again, I think I will add a little more acid to the sauce…maybe a little fish sauce. Also, while the heat came through in the bok choy and on the shrimp, it was barey noticable on the peaches. Anyone ever have that happen?

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